And now we’ve come to the end of a great run with Plated. Overall, I’d say that Plated is a great service for a busy YP that’s tired of eating out. The meals are somewhat pricey so it may not be something that I do regularly, but on occasion.
Last, but certainly not least of my plates was Chicken Shawarma with Tahini and Israeli Salad. While that sounds overwhelming, it was actually fairly easy to make, very delicious, and still tasty for lunch the next day!
Provided by Plated:
– 2 lemons
– 1 red onion
– 3 cloves of garlic
– 3 tomatoes
– 1/2 English cucumber
– 1/4 bunch parsley
– 12 oz. chicken thighs
– 1 spice mix
– 3 tbsp. Tahini paste
– 5 oz. lavash bread
What you bring to the table:
– 1 large resealable plastic bag or shallow bowl
– 2 tbsp. olive oil
– 3 tbsp. water
Prep time: 30 minutes – Cook time: 20 minutes
1. Prep: Preheat oven to 450°F. Rinse all produce. Halve lemons. Peel onion and halve. Thinly slice 1⁄2; mince remainder. Mince garlic. Roughly chop tomatoes, cucumber, and parsley leaves, discarding stems. Rinse chicken and pat dry with paper towel.
– This was A LOT of produce to chop & slice, so it took me about 20-30 minutes – it was all worth it in the end!
2. Marinate Chicken: In a large resealable plastic bag, add spice mix, juice of 1⁄2 lemon, sliced onion, chicken, 1⁄2 of garlic, and 1 tablespoon olive oil. Shake to coat. Set aside to marinate for at least 10 minutes at room temperature or up to 1 hour in fridge.
– I didn’t have any plastic bags, so I just used a shallow pie dish to let the chicken marinate and threw it in the oven while I completed the next step.
3. Make Tahini: While chicken marinates, in a medium bowl, whisk together tahini paste, juice of 1⁄2 lemon, and remaining garlic until thick. Slowly whisk in 3 tablespoons warm water, 1 at a time, until consistency is smooth and pourable. Taste and add salt and pepper as needed.
– Be careful not to get any lemon seeds in the Tahini!
4. Roast Chicken: Arrange onion, chicken, and marinade in a single layer on a foil-lined baking sheet. Season generously with salt and pepper. Place in oven and roast until chicken is cooked through and no longer pink, about 15 minutes.
– I ended up cooking the chicken closer to 20 or 25 minutes.
5. Warm Lavash and Make Salad: While chicken roasts, tear lavash into 4- 6 large pieces, stack, and wrap in foil. Place in oven to warm until ready to serve. In a medium bowl, stir together juice of remaining 1 lemon , minced onion, tomato, cucumber, parsley, and 1 tablespoon olive oil. Taste and add salt and pepper as needed.
6. Plate Chicken: Thinly slice chicken. Divide salad and lavash evenly between two plates. Add chicken and roasted onion. Drizzle over tahini and serve.
Dinner is served, enjoy!